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And, right across the street from the Inn is a tiny little mexican food restaurant called Cessy's Taco Shop. Great lush rush food!

I usually connect the CO2 line to the OUT post of the keg and turn up the pressure to 20 psi. My shop temperature is about 45 degrees this time of year and my beer carbonates within 2-4 days. In 2 it is ready to drink however in 4 the head retention seems to be at its best. I then drop it...

There is a brewery in WA that fermented their beer on top of PB. I friend read about it and told me but she could not remember who it was. I recently made a creme ale and added Frangelico and Chambord to the keg. Those two liquors, when mixed together, makes a shot that is called a PB&J...

I had 15 and just got 4 more the other day. I can fit 8 in my keezer. I have two that I use for root beer and one that I have parted out. Currently, I have 13 full and 20 gallons in secondaries. Guess I need a few more. (What is the name of the bus driver?)

They way I look at it is; beer is a food item. You eat everyday; so what is wrong with having a beer everyday. How many you choose to have may influence the answer but if you keep it in moderation, there should be no issues. Now... where did I put my beer?